All the recipes below specifically called for meyer lemons. So my question is what's the difference between them and just regular grocery store lemons? Well, when you put a meyer lemon side by side with a regular lemon you can really see the difference. The meyer lemon is smoother and a darker lemon color. They are also (by my taste test) a little sweeter and less bitter. I think it might be because the skin is thinner so less of the bitter white part of the lemon. I have one lemon left and was going to make some lemon ginger scones, but Cassandra beat me to it. So I'm now looking for another good lemon recipe. Any ideas?
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